Cheesy Ham & Wild Rice Soup

Lori Brungardt
Hesston, Kansas

4 celery ribs
1/4 c. butter, cubed
1/3 c. flour
1/2 tsp. pepper
8 oz. Velveeta cheese, cubed
3 c. cubed ham
2 2/3 c. cooked brown rice
1 large onion
4 med. carrots, sliced
1 tsp. salt
2 c. half and half
4 c. cooked wild rice
3 T. chicken boullion
8 c. water

In a large saucepan, saute celery and onion in butter until tender. Add carrots; cook and stir for 1 – 2 minutes. In a large kettle or dutch oven, combine the flour, salt and pepper. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in the wild rice, ham, brown rice, boullion, celery mixture and water. Return to a boil. Sprinkle with slivered almonds if desired.  Yield 12 servings.

…from “Between Friends” Cookbook
ADRIANS “A Unique Boutique”

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